Friday, May 28, 2010

It used to be that pork wasn't high enough on the nutrition scale to prepare very often, but now it is right up there with beef. Some people regard it as better for you than beef.

I think pork is almost as good to me as steak. When most people eat my husband's grilled pork loin, they are very happy. Some even prefer it to steak.

Usually we buy a whole pork loin, cut it into slices at least a half inch wide and freeze the rest in serving size portions.

For the pork, I chopped up 2 large cloves of garlic and sprinkled it over the top of the chops. As you can see I didn't worry about finely chopping it. I then mixed up the grilling sauce. The recipe follows.

Grilling sauce

1/2 cup olive oil (or if you prefer, use a lighter oil like canola or almond oil)juice of 1 lemon2 tablespoons soy sauce1/4 teaspoon garlic powder2 large cloves of garlicSalt and pepper to tasteAdd any other spice you like (my family doesn't like too many spices in grilled food so this recipe is not spicy)

Put all ingredients into a blender and blend until smooth. Salt and pepper the meat, sprinkle on the garlic and brush on the sauce. Place the meat on a hot grill. Store the leftover sauce in the refrigerator and use to brush on other vegetables.

It is ready for a medium-high grill.

Again, my husband was kind enough to grill this for our dinner, pausing for me to take photos while he was at work.

After around 8 to 10 minutes, turn over and re brush with the sauce from the pan. Watch it carefully so it doesn't flare up. Flare ups can char the meat very quickly making it inedible.

He tries not to turn the meat too often, just depends on how well it is doing. He then inserts a meat thermometer into the meat to check to see if it is done.

It should read 160 degrees for pork.

It is good, very tender and delicious.

I might suggest any combination of the foods we have been grilling all week for a special meal. My husband and I agreed, we would serve this to guests.

Thursday, May 27, 2010

As we continue with grilling week, it is time to think a little outside of the box and grill some asparagus. Asparagus is a good vegetable to cook on the grill because it cooks in a short amount of time. Anything that can be cooked in 8 to 10 minutes and won't fall through the grilling grate could make a good grilling vegetable.

My husband, our family grill chef cooked this asparagus dish, also.

Part of cooking good asparagus, is buying it when it is fresh. Asparagus is a spring vegetable and it is easy to tell if it is fresh. If the bottom of the stalks are flexible and you can easily make an indention with your nail, you will have good asparagus. If it is old it can become stringy and hard to eat. It is only good when tender.

Most of the asparagus I buy needs to have the bottoms cut off just a big. I use my knife close to the bottom and if it seems hard, I check higher and cut off the part that is hard, usually around a half inch. I discard the bottoms, then wash the asparagus carefully and allow it to drain.

For this asparagus I used one skewer but two (one on each end) would have made the asparagus more sturdy and easier to turn on the grill. It might also help not to put the asparagus stalks too close together on the skewers.

I brushed the asparagus with the grilling sauce, recipe below and then placed it on the grill on medium high heat.

Grilling sauce

1/2 cup olive oil (or if you prefer, use a lighter oil like canola or almond oil)Juice of 1 lemon2 tablespoons soy sauce1/4 teaspoon garlic powder2 large cloves of garlicSalt and pepper to tasteAdd any other spice you like (my family doesn't like too many spices in grilled food so this recipe is not spicy)

Put all ingredients into a blender and blend until smooth. Salt and pepper the vegetable to be grilled, brush on the sauce, then place on the grill. Store the leftover sauce in the refrigerator and use to brush on other vegetables.

I grill from 8 to 12 minutes, turning once. Check to see if it is done enough for you and then -- you are done. Some people like a cheese sauce with their asparagus but I just love plain asparagus -- nothing else.

Wednesday, May 26, 2010

This is the third day in our "week of grilling" recipes. Today we are grilling potatoes and green onions or scallions -- yum.

My husband, our official family grill chef, has graciously agreed to cook the elements of a grilled meal to share all this week. So far zucchini and mushrooms. Check the last two days for those instructions.

Potatoes must be prepared a bit before putting them on the grill.

First wash and cut two large potatoes into cubes. Microwave in a bowl for three minutes on high. Prepare three green onions by taking off any bad outside layers and washing thoroughly. Cut them into 2 inch chunks.

Alternate the potatoes and onions on small skewers beginning and ending with potatoes. Brush on a grilling sauce for flavor and to keep the skewers from sticking to the grill. My grilling sauce recipe is:

Grilling Sauce

1/2 cup olive oil (or if you prefer, use a lighter oil like canola or almond oil)

Juice of 1 lemon

2 tablespoons soy sauce

1/4 teaspoon garlic powder

2 large cloves of garlic

Salt and pepper to taste

Add any other spice you like (my family doesn't like too many spices in grilled food so this recipe is not too spicy)

Put all ingredients into a blender and blend until smooth. Salt and pepper the vegetable to be grilled, brush on the sauce, then place on the grill. Store the leftover sauce in the refrigerator and use to brush on other vegetables.

Optional: I sometimes like to add fresh rosemary when grilling potatoes (chop, then sprinkle on potatoes with salt and pepper)

It should take about 15 minutes to grill. Turn often because the potatoes will get awfully brown if you aren't careful. Some of these are a little browned but most are perfect. Actually, I kind of like the really dark, extra brown parts but it is not for everyone.

Tuesday, May 25, 2010

In honor of summer, sunshine and warm weather we are having a week of grilling recipes. Today we are grilling mushrooms -- one of my favorites.

My husband, our official family grill chef, has graciously agreed to cook the elements of a grilled meal to share all this week and he began yesterday with grilled zucchini.

First wash and slice the mushrooms in half. Spear onto small skewers. Brush on grilling sauce for flavor and to keep the mushrooms from sticking to the grill. My grilling sauce recipe is:

Grilling Sauce

1/2 cup olive oil (or if you prefer, use a lighter oil like canola or almond oil)

juice of 1 lemon

2 tablespoons soy sauce

1/4 teaspoon garlic powder

2 large cloves of garlic

Salt and pepper to taste

Add any other spice you like (my family doesn't like too many spices in grilled food so this recipe is not spicy)

A little extra chopped garlic would be really tasty on these mushrooms

Put all ingredients into a blender and blend until smooth. Salt and pepper the vegetable to be grilled, brush on the sauce, then place on a hot grill. Store the leftover sauce in the refrigerator and use to brush on other vegetables.

Mushrooms are a little harder than some vegetables to grill, because they get very watery and can flame when turning the skewers.

I think it is hard to overcook mushrooms. I like them raw or uncooked so they are good lightly cooked, medium or well done. It would probably be good for your guests if they were cooked more than less. Mushrooms have a strong, musty flavor and some people will say "no thanks" for that reason. I try to cook my food like I like it and hope others like it that way to. That has been pretty successful for me for the most part. I like my cooked mushrooms pretty done, so ...

Monday, May 24, 2010

Before Memorial Day, which many consider the official beginning of summer, I have decided to share a week of grilling recipes. It is time to open the swimming pool, it's the end of school and it is time to dust off the grill and "get cooking."

In my family we think grilling is the only way to cook in the heat of summer. It is far better to heat up the deck than the kitchen. I also think most grilled foods just taste better.

My husband is the grill chef in our family and has graciously agreed to cook the elements of a grilled meal to share all this week.

So this is grilling week and I want to begin with zucchini. It might be an unlikely vegetable to grill but I think almost any vegetable can be grilled successfully.

First slice the zucchini in rounds and spear onto small skewers. Brush on a grilling sauce for flavor and to keep the zucchini from sticking to the grill. My grilling sauce recipe follows:

Grilling Sauce

1/2 cup olive oil (or if you prefer, use a lighter oil like canola or almond oil)

Juice of 1 lemon

2 tablespoons soy sauce

1/4 teaspoon garlic powder

2 large cloves of garlic

Salt and pepper to taste

Add any other spice you like (my family doesn't like too many spices in grilled food so this recipe is not spicy at all.)

Put all ingredients into a blender and blend on high until smooth. Salt and pepper the vegetable to be grilled, brush on the sauce, then place on a hot grill. Store the leftover sauce in the refrigerator and use to brush on other vegetables.

Put zucchini on a hot grill and watch it carefully. It really shouldn't take more than 15 or at the most 20 minutes to grill zucchini. It is hard to give an exact time because all grills are different.

Turn it often. It should have nice grill marks and will be soft but should be slightly firm. If it falls off the skewer, it has been cooked too long.

Friday, May 21, 2010

Janice and Chip Hammock have a beautiful garden just northeast of Newnan in Coweta county. Their garden rivals any I have seen anywhere. They also have one of the most unusual gardening methods I have seen, too. They actually water and fertilize their plants using IV tubing.

This method comes very natural to Janice, a nurse, who hooks patients up to IVs for nourishment and pain control on a daily basis. It makes sense that she would use this successful idea on another kind of life form -- her garden plants.

Both Janice and Chip are a creative couple who could hold their own on any home-improvement show on TV, so it is very natural for them to come up with an idea for a watering system and then implement it with such ease. I don't know for sure, but I imagine that Janice contributed the knowledge of how an IV system could work and Chip contributed the skill and technology to make it happen. Just take a look at their amazing system!

Here is an early photo of the system when it was installed. The plants are in raised beds and the watering buckets are hanging from posts -- kind of like in a hospital.

Here is a more recent photo. Can you see how well it works? It is incredible.

The IV equipment regulates how much (or how little) the plants receive. The tubing controls the drip rate. There is no waste or problem with evaporation. The water and nourishment go directly where the plants need it the most.

In this earlier photo, the IV line goes into a PVC pipe that goes directly to the roots of the plants.

In more recent photos you can tell how well it is working!

Here is another early view, right after planting. They use MiracleGro liquid fertilizer but any kind of liquid fertilizer would work.

The open buckets can also catch rainfall.

And the results -- such large tomatoes. I think they will be ready very soon.

They told me this was their "redneck garden" but if that is true, I think redneck must be synonymous with genius!

I appreciate Janice's sister Bonnie Jacobs for letting me know about this incredible and interesting gardening method. I also know that Janice will be cooking up some really wonderful dishes with the bounty from her garden. Both Bonnie and Janice could compete with Paula Deen with their delicious home cooking.

Janice said it was "just what the doctor ordered ... seems to be working." I agree that she has the right prescription for her garden.

Thursday, May 20, 2010

I know that question sounds like a far-fetched ad headline, but my daughter called me yesterday to tell me her pediatrician recommended a product called Cactus Juice to help protect her son from nasty bug bites. I was really surprised. First because the doctor had recommended a product of any kind and second, because it was derived from the prickly pear cactus. The doctor had been on a hunting trip to Louisiana and while there was introduced to this product, liked it and wanted to make it available for his young patients. He persuaded a local drug store to carry the product.

I am familiar with the prickly pear cactus because my mother had one and for a number of years she made delicious prickly pear jelly. I had no idea it could also be versatile enough to protect from insects. It also may have a number of other benefits, including helping to regulate blood sugar, though I would make sure a doctor agreed with those benefits before I tried it. I know the barbs on the cactus kept me away from my mother's plant but it is supposed to be 99.1 percent effective as an insect repellent. I have never heard of using it that way but it is a good thing to find a safe and effective insect repellent that works and doesn't smell like a chemical plant!

According to the literature I read online, it is supposed to be safe for children and it also comes as a sunscreen, a skin lotion, a hand sanitizer and something called a miracle gel. I also read it was the "new aloe vera." I think it is worth a try, especially when it is recommended by a family doctor and as long as someone else extracts the juice from the prickly plant.

Wednesday, May 19, 2010

I could hardly believe my eyes yesterday when I saw my first zucchini. I think it is pretty early for harvesting squash even though I can clearly tell I will have at least one very soon.

There are so ways to use zucchini. Of course it is very healthy but it is great to use in stir-frys, casseroles, and in baked goods, too. I like to grate the zucchini and freeze it in small bags. It is very convenient when frozen in small quantities. It is of course, especially good in zucchini bread or muffins.

I also like to use zucchini to fool kids into eating a serving of vegetables. It makes an excellent filler in soup or spaghetti. Zucchini doesn't have a very strong flavor and when you grate it, you can't really tell it is even an ingredient. Kids can't even tell if you don't overdo it. You might have to cook the dish a little longer to reduce the squash because it does contain a good deal of water, but the squash will greatly increase the nutritional value of your dish.

Last year, I had planned to cook squash blooms. I have heard they are very good -- a delicacy -- but I just never got around to it. This year I plan to try it at least one time. I am wishing the squash would hurry but I think if I ignore it, it might grow even faster.

Tuesday, May 18, 2010

We waited all weekend for the rain to come and we really didn't see a drop. Now, we have the sprinklers going and we hope to catch some rain in the next few days. We are very blessed to have lake water to supplement the rain. It doesn't do for a garden what rain does, but it is certainly a help. My wish is that we don't get into a drought situation this year.

My sister was telling me today that it takes about an inch of rain per week to grow a garden and if you don't get at least that you should water. A small shower doesn't cut it for growing a vegetable garden.

So far, everything really looks good. It is hard to believe how fast everything is growing. We are harvesting lettuces, kale, radishes, garlic and leeks. Tonight we took some of everything to our Mother. She doesn't mind washing and cleaning the vegetables we bring her but I will admit washing greens can be quite a task.

Our radishes are getting very large and a little hot. They are really nice and crunchy in a salad. I think they are even better in a sandwich. Just spread whole wheat bread with mayonnaise, lettuce, sliced radishes and maybe even some avocado to provide what for me is a real treat.

Our tomato plants look very healthy and I hope we will soon be able to pick some tomatoes for salads very soon. Our plants are covered with blooms.

One thing that has just exploded the last few days is our winter squash. It is hard to believe how fast they are growing.

Monday, May 17, 2010

This week I am starting off with my favorite pound cake recipe. I think people always appreciate a tasty pound cake -- plus it is so versatile. Strawberries and whipped cream can make this seem like a treat fit for a special guest.

Somebody recently asked me why in the world is it called "pound" cake and then asked if it is because it weighs a pound. It weighs more than a pound but the weight of the ingredients is the answer. It is called a pound cake because each ingredient weighs approximately a pound. I have seen pound cake recipes written this way (a pound of butter, a pound of flour, etc.) so I really believe this is true.

Here is my recipe. It is moist with no trans fats but it really doesn't have any other positive health benefits that I know of.

Pound Cake

3 stick of butter, softened

3 cups sugar

6 large eggs

1 tablespoon vanilla flavoring

1 tablespoon baking powder

1 teaspoon salt

3 cups plain flour

1 cup whole buttermilk

Preheat oven to 325 degrees. Prepare the cake pan by spraying with vegetable oil spray. I usually use the butter flavor for this cake. Lightly flour the pan.

Soften the butter by letting it sit out at room temperature. In a mixer, beat butter until fluffy. Add sugar and mix. Add eggs, one at a time until well mixed. Add flavoring, baking powder and salt. Add 1-1/2 cup of the flour, mix well and add 1/2 cup buttermilk. Continue mixing ingredients, adding the remaining flour, then the buttermilk. Mix on high speed until mixture is creamy. Pour batter into a tube cake pan (it has a hole in the center). Bake at 325 degrees for one hour. Check on the cake, if things are fine and the cake is firm and nicely browned on top, it is probably done. If the cake jiggles or isn't firm when you press on the top, bake it for 10 minutes more